Honey Butter Cornbread Poppers are mini bites of golden cornbread goodness, enhanced with real corn kernels and glazed with a rich honey-butter finish. Whether you serve them at brunch, as an appetizer, or as a snack on the go, these little poppers pack a punch of Southern comfort and just the right balance between sweet and savory.
Perfect for potlucks or weekday baking, these cornbread poppers are vegetarian-friendly and freezer-ready. Once you try them warm out of the oven with that shiny honey glaze, they’re bound to become a staple in your kitchen.
Ingredients
For the poppers:
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ¼ cup melted butter
- 2 tbsp honey
- 1 large egg
- ½ cup corn kernels (fresh, frozen, or canned)
For the honey butter glaze:
- ¼ cup melted butter
- 2 tbsp honey
Instructions
1. Preheat your oven
Set your oven to 375°F and grease a mini muffin tin well to prevent sticking.
2. Mix the dry ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Combine the wet ingredients
In a separate bowl, beat the milk, melted butter, honey, and egg until the mixture is smooth.
4. Bring the batter together
Add the wet mixture into the dry ingredients and stir just until combined. Gently fold in the corn kernels—don’t overmix.
5. Fill the muffin tin
Spoon the batter into the mini muffin cups, filling each about ¾ full to allow for rise.
6. Bake to golden perfection
Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a popper comes out clean.
7. Make and apply the glaze
While the poppers are still warm, mix melted butter and honey in a small bowl. Brush generously over the tops for a shiny, flavorful finish.
Tips and Variations
- Add heat: Mix in finely chopped jalapeños for a spicy version.
- Go cheesy: Stir in shredded cheddar for a richer, savory bite.
- Make them gluten-free: Substitute the flour with a 1:1 gluten-free baking blend.
- Freeze and reheat: Store cooled poppers in an airtight bag and freeze for up to 3 months. Reheat in a 300°F oven for 5–7 minutes.
Why You’ll Love Them
What makes these cornbread poppers so special is their versatility. The cornmeal gives them that hearty, slightly gritty texture typical of traditional Southern cornbread, while the honey butter glaze elevates them into an indulgent treat. They’re the perfect finger food—easy to eat, easy to serve, and even easier to crave.
Unlike large cornbread loaves or muffins, these poppers bake faster and are portioned just right. The addition of whole corn kernels brings bursts of sweetness and freshness to every bite. Whether served on a wooden platter for rustic charm or piled high in a bread basket, they always disappear quickly.
Conclusion
Honey Butter Cornbread Poppers are proof that small can be mighty. They’re the kind of homemade treat that feels nostalgic yet fresh, simple yet impressive. With only 30 minutes from start to finish, they make baking feel effortless and rewarding. Serve them at your next gathering or freeze a batch for snacking anytime—you won’t regret it.
Ready to experience a mini Southern classic in one sweet and buttery bite? Try these poppers today and let your kitchen smell like home.
